Celebrity chef Marcus Samuelsson is known for thriving in high-pressure environments. By the age of 24, the Ethiopian-born, Swedish-raised chef had become the executive chef at Aquavit in New York City, making history as the youngest recipient of a three-star review from the New York Times shortly after.
Over the years, he has established himself as a leading restaurateur in New York, with notable openings like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new arena: he is set to launch a 32-piece home goods collection in collaboration with West Elm, drawing inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview, Samuelsson reflected on how the restaurant landscape has evolved since the pandemic. He noted that the lockdowns led to a rise in home cooking and an increased desire for elevated dining experiences when people decide to eat out. He emphasized that diners now seek not just good food, but also memorable service and a sense of community—something he aims to foster in his restaurants.
At Red Rooster, the ambiance is enhanced by live music, a feature that Samuelsson believes is crucial in creating a vibrant community space. He also highlighted the importance of supporting local musicians, stating that they are integral to the restaurant’s identity. His other venues, like Hav & Mar, also reflect their neighborhoods, encouraging local art and culture integration.
Discussing his new collaboration with West Elm, Samuelsson described his journey as a creative professional. Alongside his culinary career, he has been passionate about painting since he was a teenager and has often collaborated closely with architects on his restaurant designs. He expressed pride in the collaborative nature of the West Elm project, which allowed him to blend elements from his father’s fishing village in Sweden with African influences into a cohesive collection.
Despite his various creative pursuits, Samuelsson remains most grounded in cooking. Whether shopping for ingredients or sharing culinary knowledge with his children, cooking continues to be his primary passion. He feels confident and accomplished in this area, viewing his other artistic endeavors as ongoing learning experiences.